A bowl of creamy chicken and rice soup is your perfect comfort food on a chilly day. It’s simple to prepare using pantry staples, yet delivers a rich, hearty meal every time.
- Cuisine: American
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4-6
Why You’ll Love This Recipe
- Uses simple, everyday ingredients you likely have on hand.
- Delivers a creamy texture without needing any special equipment.
- Easy to adapt with your favorite vegetables or grains.
- Warm and filling, ideal for a cozy dinner.
Ingredients
- 1 tablespoon olive oil: For sautéing the vegetables. Can be substituted with vegetable oil if preferred.
- 1 stick celery (chopped finely): Adds a fresh, aromatic base to the soup.
- 2 medium carrots (peeled & chopped finely): Adds natural sweetness and color.
- 1/2 medium onion (chopped): Provides a rich, savory depth.
- 3 cloves garlic (minced): Enhances flavor with a pungent kick. Substitute with 1/2 teaspoon garlic powder if needed.
- 3 tablespoons flour: Thickens the soup, giving it a creamy texture.
- 4 cups chicken broth: Forms the flavorful base of the soup. Use low-sodium broth to control salt levels.
- 1/4 teaspoon Italian seasoning: Adds a subtle herbaceous touch. Combine oregano and basil if you don’t have this blend.
- 3/4 cup uncooked white jasmine rice: Provides a tender, fluffy component to the soup. Substitute with basmati or long-grain white rice.
- 1 cup heavy/whipping cream: For creaminess. Use half-and-half for a lighter version.
- 1 pound uncooked chicken breasts (cut into bite-size pieces/strips): The main protein, tender when cooked in the broth.
- Salt & pepper (to taste): Essential for seasoning. Adjust according to preference.
How to Make It
Step 1: Sauté the Vegetables
Add the olive oil, celery, carrots, and onion to a soup pot over medium-high heat. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent, enhancing their sweetness and integrating flavors.
Step 2: Add Garlic and Flour
Stir in the minced garlic and flour. Cook for about a minute until the garlic is fragrant and the flour is golden, which eliminates the raw flour taste and forms the base for a roux.
Step 3: Incorporate the Broth
Slowly pour in the chicken broth, stirring and scraping the bottom of the pot to dissolve the flour and incorporate the caramelized bits, enriching the flavor and slightly thickening the liquid.
Step 4: Combine Remaining Ingredients
Mix in the Italian seasoning, jasmine rice, and cream. Increase the heat to high, and once it boils gently, stir to separate any rice that might stick, then reduce the heat. Cover with the lid slightly ajar and simmer for 10 minutes, allowing the rice to absorb flavors and soften.
Step 5: Cook the Chicken
Add the chicken pieces, stirring occasionally. Simmer for another 7-10 minutes, ensuring the chicken is cooked through and the rice is tender. Adjust seasoning with salt and pepper. If the soup becomes too thick, gradually add more broth to achieve the desired consistency.
Recipe FAQs
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat, adding extra broth or water as the rice will thicken the soup over time.
Can I use other types of rice?
Yes, basmati or long-grain white rice are good substitutes. Avoid instant or quick-cooking rice to maintain texture.
How can I make this soup dairy-free?
Replace the cream with coconut milk or your favorite non-dairy milk for a lighter but still creamy soup.
